These recipes used the majority of the basket's contents, as well as some pantry staples.
Intervale Food Hub Localvore Package:
- Vermont Vegetables: kale, swiss chard, bok choy, sweet potatoes, microgreens, and shiitake mushrooms
- Wild Alaskan salmon from Starbird Fish
- Ploughgate Creamery butter
- All Souls Tortilleria corn tortillas
- Mad River Grain bread
- 1/2 dozen eggs from Besteyfield Farm
- Plus, some Does' Leap Feta Cheese that we had left over from last week!
- olive oil, chicken broth, and milk
On the Menu:
- Mushroom and Chard Strata
- Baked Salmon with sautéed Bok Choy
- Sweet Potato and Spinach tacos
This quick mushroom and chard strata can be served for any meal, and makes excellent use of day-old bread. Slice the loaf into half inch cubes, then toast about five minutes, or until golden brown, in an oven at 375°. Meanwhile, melt a tablespoon butter on an ovenproof skillet, then add sliced mushrooms and cook until soft, about five minutes. Season with salt and pepper. Add the chopped chard. In a separate bowl, whisk four eggs with a half cup milk and cheese. We used feta, but anything you have on hand would be delicious. Add the bread to the egg and milk mixture, toss to combine, then add to the skillet. Stir until all ingredients are evenly distributed, then press down to flatten. Bake, covered, for ten minutes. Remove the cover and bake for about five minutes more, until the center is set. Let cool, briefly, then slice and serve.
Baking salmon wrapped in foil assures the fillet cooks evenly and doesn't dry out. Top the fish with some pats of butter, salt, pepper, and whatever seasoning you wish (lemon and dill is a favorite of mine). Wrap tightly in foil and place on a baking pan. Bake until salmon is cooked through, or easily flaked with a fork. Depending on the size of your fillet, this can take between 15-40 minutes.
Sautéed bok choy pairs nicely with salmon. Heat olive oil in a nonstick pan over medium high heat. Slice the bok choy in half lengthwise, then add to the pan cut-side down. Cook until a golden sear forms, about 3-4 minutes. Add a quarter cup chicken broth to the pan, then cover and cook for five minutes more, or until the tops of the vegetables are tender and most of the liquid has evaporated. Serve alongside salmon.
Corn tortillas are the perfect vehicle for any type of food; a much tastier blank canvas. Here, I topped them with crispy sweet potatoes and spinach. Simply peel the sweet potatoes, then dice into quarter-inch cubes. Boil until fork-tender, about ten minutes. If time is of the essence, microwaving them for 3-4 minutes works too. Heat oil on a nonstick over high heat, then add the cooked sweet potatoes and cook until golden brown and crispy. Add the spinach, and cook for thirty seconds, when it's just beginning to wilt. Pile the mixture on top the tortillas. Add a fried egg, beans, salsa, or avocado for a heartier meal.
Micro greens will deliver a pop of green, satisfying crunch, and a little spice to any of these dishes!
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Our meal plans use ingredients from our Localvore Package, which includes our Vermont Vegetables, plus local meat, dairy, and specialty ingredients, as well as eggs and bread. We add simple pantry basics, such as beans, pasta, grains, butter, olive oil, salt and pepper, hot sauce, to create our weekly meal plans. We hope our meal plan ideas will make it easy for you to prepare delicious meals at home!
Weekly meal plans are crafted by Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016.